There are certain desserts that just scream “special occasion,” and Cherry Pecan Cheesecake Lush is one of them. Every time I make this no-bake wonder, I’m transported back to summers at my grandmother’s house. She’d pull out her trusty 9x13 pan, layer buttery crusts and creamy fillings, and somehow, the dessert always disappeared before dinner was even served.
This lush cheesecake dessert is everything you want in a sweet treat — creamy, nutty, fruity, and irresistibly smooth. With layers of pecan graham cracker crust, silky cream cheese filling, and a glossy cherry topping, this Cherry Pecan Cheesecake Lush is as beautiful as it is delicious. Whether you’re serving it at a family gathering, potluck, or holiday dinner, it’s guaranteed to be the star of the dessert table.
Why You’ll Love Cherry Pecan Cheesecake Lush
- No-Bake Simplicity: No oven required — just layer, chill, and enjoy. Perfect for warm days or busy holidays.
- Creamy & Crunchy: The buttery pecan crust contrasts perfectly with the fluffy cheesecake filling and sweet cherry topping.
- Crowd Favorite: It serves 12 generous portions, making it ideal for parties or gatherings.
- Beautiful Presentation: The red cherries and golden pecans make a stunning dessert centerpiece.
- Make-Ahead Friendly: Prepare it the day before and refrigerate overnight — the flavor gets even better!
- Customizable: Easily swap toppings or crusts to suit any occasion or flavor craving.
Ingredients You’ll Need
Here’s everything you’ll need to make this luscious Cherry Pecan Cheesecake Lush:
For the Crust:
- 1 ½ cups crushed graham crackers or vanilla wafers – Either base works beautifully; graham crackers add a classic cheesecake flavor, while vanilla wafers give a slightly sweeter touch.
- ¾ cup finely chopped pecans, lightly toasted – Toasting enhances their nutty aroma and gives the crust extra crunch.
- ½ cup unsalted butter, melted – Binds the crust together and adds a rich, buttery flavor.
- 2 tablespoons granulated sugar – Adds just a hint of sweetness to balance the nuts.
For the Cheesecake Layer:
- 8 ounces cream cheese, softened – Use full-fat cream cheese for the creamiest texture.
- ½ cup powdered sugar – Sweetens without grittiness.
- 1 teaspoon pure vanilla extract – Adds warmth and depth to the filling.
- 1 tablespoon lemon juice – Brightens the flavor and balances the richness.
- 1 ½ cups whipped topping – Creates a light, airy texture in the cheesecake layer.
For the Toppings:
- 1 can (21 ounces) cherry pie filling – The classic, glossy topping that gives the lush its signature cherry sweetness.
- ½ teaspoon almond extract (optional) – Enhances the cherry flavor beautifully — a little goes a long way!
- 2 cups whipped topping – The final layer for that dreamy, cloud-like finish.
- ¼ cup chopped toasted pecans – Adds texture and a hint of nuttiness on top.
- 3–4 fresh cherries (optional) – Perfect for a pretty garnish before serving.
Step-by-Step Instructions
Follow these easy steps to create the perfect Cherry Pecan Cheesecake Lush — no baking, no fuss, just delicious layers of creamy goodness.
1. Prepare the crust
- In a medium bowl, combine crushed graham crackers (or vanilla wafers), toasted pecans, melted butter, and granulated sugar.
- Stir until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9x13-inch dish to form an even crust.
- Refrigerate while preparing the cheesecake layer.
Tip: Use the bottom of a glass or measuring cup to press the crust down evenly — it helps create a firm base for slicing later.
2. Make the cheesecake layer
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add vanilla extract and lemon juice, mixing until fully incorporated.
- Gently fold in 1½ cups whipped topping until the mixture is light and fluffy.
- Spread this cheesecake layer evenly over the chilled crust using an offset spatula or the back of a spoon.
Tip: Be gentle while spreading so you don’t disturb the crust underneath.
3. Prepare the cherry layer
- In a separate bowl, stir the almond extract (if using) into the cherry pie filling.
- Carefully spoon the cherry filling over the cheesecake layer, spreading evenly from corner to corner.
- The cherries should completely cover the cream layer, creating a stunning ruby-red top.
4. Add the final whipped topping
- Spread the remaining 2 cups whipped topping evenly over the cherry layer.
- Smooth the top gently to create a soft, cloud-like finish.
5. Garnish and chill
- Sprinkle the top with chopped toasted pecans for extra crunch.
- Garnish with fresh cherries if you like a polished presentation.
- Refrigerate for at least 4 hours, or overnight, to let the layers set and flavors meld together.
Serving and Storage Tips
Serving Suggestions:
This dessert looks stunning when served chilled, cut into neat squares or rectangles. Use a sharp knife and wipe it clean between cuts for picture-perfect slices.
Serve your Cherry Pecan Cheesecake Lush on its own or with a few complementary touches:
- A drizzle of dark chocolate sauce or white chocolate curls for a decadent twist.
- A sprig of fresh mint for a pop of color.
- A scoop of vanilla ice cream if you’re feeling indulgent!
Storage:
- Refrigerator: Store leftovers tightly covered in the refrigerator for up to 3–4 days.
- Freezer: You can freeze the dessert (before adding whipped topping and garnishes) for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make-Ahead: This recipe is perfect for preparing the night before a gathering. The flavors deepen as it chills!
Helpful Notes
- Room Temperature Cream Cheese: Always start with softened cream cheese for a smooth, lump-free filling. Cold cream cheese can cause the mixture to curdle.
- Toast the Pecans: Don’t skip this step — toasting brings out a rich, nutty flavor and keeps the pecans crunchy even after refrigeration.
- Whipped Topping Tip: Thaw frozen whipped topping in the refrigerator for a few hours before using. Overmixing can deflate it, so fold gently.
- Flavor Variations:
- Chocolate Version: Use chocolate graham crackers or crushed Oreos for the crust.
- Nut-Free Option: Omit pecans or swap with crushed pretzels for a sweet-salty twist.
- Berry Lush: Replace cherry pie filling with blueberry, raspberry, or mixed berry pie filling for variety.
- Serving for Special Occasions: Garnish each slice with a swirl of whipped cream and a fresh cherry — it makes a beautiful presentation for holidays or dinner parties.
Frequently Asked Questions
1. Can I make Cherry Pecan Cheesecake Lush ahead of time?
Absolutely! It actually tastes better after chilling overnight, as the layers have time to firm up and the flavors blend beautifully.
2. What can I use instead of whipped topping?
You can use homemade whipped cream (made with heavy cream and powdered sugar), but note that it’s less stable and best served within 24 hours.
3. Can I use a different fruit topping?
Yes! Blueberry, strawberry, or raspberry pie fillings all work wonderfully in this recipe. You can even mix fruits for a unique twist.
4. How do I keep the crust from falling apart?
Make sure to press it firmly into the pan and chill it while preparing the filling. The butter will help it set solid once cold.
5. How do I make this dessert lighter?
Use light cream cheese and reduced-fat whipped topping. The flavor will still be rich and delicious, but with fewer calories.
Final Thoughts
Cherry Pecan Cheesecake Lush is one of those desserts that manages to feel both nostalgic and elegant at the same time. Every layer — from the buttery, nutty crust to the creamy cheesecake filling and vibrant cherry topping — offers a perfect balance of texture and flavor. It’s sweet, tangy, and slightly crunchy, with just enough richness to make each bite feel indulgent.
I’ve made this recipe for countless occasions — family picnics, potlucks, and even holiday dinners — and it never fails to impress. The best part? It’s completely no-bake and practically foolproof. Once you’ve made it once, you’ll find yourself coming back to it again and again.
Cherry Pecan Cheesecake Lush
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers or vanilla wafers
- ¾ cup finely chopped pecans lightly toasted
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups whipped topping
For the Toppings:
- 1 can 21 ounces cherry pie filling
- ½ teaspoon almond extract optional
- 2 cups whipped topping
- ¼ cup chopped toasted pecans
- 3 –4 fresh cherries optional, for garnish
Instructions
- In a medium bowl, combine the crushed graham crackers or vanilla wafers, toasted pecans, melted butter, and sugar. Mix well and press firmly into the bottom of a 9x13-inch dish. Refrigerate while preparing the filling.
- In a large bowl, beat cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and lemon juice; mix well.
- Gently fold in 1½ cups whipped topping until fully incorporated. Spread evenly over the chilled crust.
- Stir the almond extract (if using) into the cherry pie filling, then spread it evenly over the cheesecake layer.
- Top with 2 cups whipped topping, smoothing evenly to cover the cherries.
- Sprinkle chopped toasted pecans on top and garnish with fresh cherries, if desired.
- Refrigerate for at least 4 hours or overnight before serving for best flavor and texture.
Notes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Toast pecans before adding to bring out their rich, nutty flavor.
- Chill the dessert well — overnight is ideal for clean slices.
- Substitute vanilla wafers or Oreo crumbs for the crust for a flavor twist.
- Store leftovers covered in the fridge for up to 4 days.
- This recipe can be made a day in advance — it tastes even better the next day!
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